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    Pineapple-Orange Cake


    Source of Recipe


    Aunt Saunny

    Cake
    1 (18.25 ounce) box yellow cake mix
    1/4 cup applesauce
    4 eggs
    1 (11 ounce) can mandarin oranges in light syrup

    Frosting
    1 (8 ounce) container light whipped topping, thawed
    1 (3.4 ounce) package instant vanilla pudding mix
    1 (15 1/2 ounce) can crushed pineapple in juice

    To make the cake: Preheat the oven to 350 degrees F. Coat a 13 x 9-inch cake pan with nonstick spray. In a large bowl, mix all the cake ingredients until moist. Beat by hand for 2 minutes. Pour batter into prepared pan. Bake for 30 to 40 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely. To make the frosting: In a large bowl, mix together all the frosting ingredients until well blended. Spread over the cake. Store in the refrigerator.
 

 

 

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